For the flatbread, place water and sugar in a mixing bowl, add yeast and mix. Let stand for 10 minutes, until foamy and creamy. Add olive oil and mix. Add flour, about 1 cup at a time. When all the flour has been mixed in, add the salt and mix until you have a shaggy dough.

Place dough on a well-floured board and knead until it is smooth and elastic, about 10 minutes. Place dough in a large, greased bowl, cover, and allow to rise until doubled in size, 1 to 1 1/2 hours. Punch the dough down and cut it into 8 pieces. Flatten the pieces with your hand (like pizza dough) to form 4- to 5-inch circles of dough.

Heat about 1 teaspoon of the olive oil on a grill or in a sauté pan until very hot. Place one flatbread in the pan at a time and brown on each side, about 2 minutes per side. Remove from the pan and repeat with the rest of the rounds, adding more oil as necessary, until you have cooked all of the bread. When ready to serve, cut into wedges.

For the vegetable spread, preheat oven to 375°. Place eggplant and onion in a baking pan and drizzle with the olive oil . Bake until the eggplant is brown and soft to the touch, about 20 to 25 minutes. Remove from the oven and set aside until cool enough to handle. Place peppers, feta, and garlic in a blender or food processor and process until smooth. When the eggplant is cool, cut it in half, scoop out the inside, and place in food processor. Cut the onion into large dice and place in food processor. Process until mixture is smooth. Add lemon juice, cumin, salt, and pepper and mix well. Place in a bowl and serve with wedges of flatbread.